Description
This Slow Cooker Pumpkin Pie Oatmeal is a warm, cozy breakfast that practically makes itself. Loaded with pumpkin puree, maple syrup, and fall spices, it’s the perfect make-ahead meal for busy mornings.
Ingredients
1 cup steel-cut oats
2 cups water
2 cups unsweetened almond milk (or any milk of choice)
1 cup pumpkin puree
1/4 cup maple syrup (or honey, agave, or stevia)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional toppings: chopped pecans, nut butter, extra maple syrup, splash of almond milk
Instructions
Grease your slow cooker with cooking spray, butter, or coconut oil.
Add all ingredients (except toppings) into the slow cooker. Stir to combine.
Cover and cook on LOW for 6–8 hours. If using a programmable slow cooker, set it for 7 hours and let it switch to warm.
In the morning, stir the oatmeal well—it may settle at the bottom.
Spoon into bowls and top with pecans, maple syrup, almond milk, or nut butter.
Store leftovers in an airtight container in the fridge for up to a week. Reheat on the stovetop or in the microwave with a splash of milk.
Notes
Steel-cut oats are a must for this recipe to hold up during long cook times.
Adjust sweetness to taste by adding more or less maple syrup.
Don’t skip greasing the slow cooker—it makes cleanup so much easier!
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg